2005.10.00.00 - Homogenized vegetables 🖩

Heading 2005 encompasses a broad range of vegetables that have been prepared or preserved by methods other than simple pickling in vinegar or acetic acid, and are not in a frozen state. This category specifically includes "homogenized vegetables." Homogenization, in this context, refers to the process of breaking down vegetables into a uniform, smooth consistency, often for ease of consumption or as an ingredient in further processed food products. This preparation method is distinct from simply cutting, dicing, or pureeing, implying a mechanical or thermal treatment to achieve a homogenous structure.

This classification for homogenized vegetables is differentiated from its siblings by the specific method of preparation. For instance, while heading 2005.20.00 covers potatoes and 2005.40.00.00 covers peas, homogenized vegetables may be derived from these or other vegetables, but their defining characteristic is the uniform, smooth texture achieved through homogenization. Similarly, it distinguishes itself from categories that preserve vegetables through other means, such as those preserved in vinegar or acetic acid (which would fall under different headings), or products of heading 2006 which typically involve preservation by sugar.

As this HTS code represents a leaf node, there are no further subcategories within 2005.10.00.00. Therefore, classification into this heading relies on the product meeting the criteria of being a vegetable, prepared or preserved otherwise than by vinegar or acetic acid, not frozen, and specifically having undergone a homogenization process to achieve a uniform texture. Examples might include baby food purees derived from a single vegetable or a blend, where the vegetable structure has been fundamentally altered to create a smooth, homogenous paste.